Freshway Foods to introduce fresh-cut root vegetables at Southern Exposure
Freshway Foods to introduce fresh-cut root vegetables at Southern Exposure
Freshway Foods will introduce new fresh-cut root vegetables at the upcoming Southern Exposure food show, sponsored by the Southeast Produce Council. The new value-add root vegetables save time and money versus processing whole produce in-house.
“We have eliminated the time-consuming steps of peeling and cutting these root vegetables,” Chef Douglas Bond, new product development manager for Freshway Foods, said in a press release. “This reduces the potential for cutting injuries, helps prevent cross-contamination, and provides consistent quality and costs.”
Rainbow carrot crinkle cut coins.
The popularity of root vegetables has increased dramatically over the past two years. “We are excited about the resurgence of root vegetables,” Bond said in the release. “These vegetables were popular in the early 20th century, but interest waned mid-century. Thanks to new preparation methods that highlight the flavors of root vegetables, as well as a focus on healthy eating, they are gaining new acceptance.”
The new line of root vegetables includes rutabaga, turnips, parsnips, red and gold beets, watermelon radish, and rainbow carrots, available in diced and matchstick formats. The gold beets, watermelon radish and rainbow carrots are heirloom varieties. “Gold beets are sweeter and less earthy than red beets,” Bond said. “We have found that many consumers prefer the flavor over the traditional red beets.
“We pack our matchstick-cut root vegetables in a one-pound pack, which is perfect for salad bars,” Bond said. “The smaller cut releases more of the vegetable's natural sugar. All of these root vegetable varieties can be consumed raw, and they add flavor and texture to salads.”
Foodservice packs of the diced rutabaga, parsnip, turnip, red and gold beets, and rainbow carrot crinkle cut coins are also available. Both diced and matchstick formats will be on display at Southern Exposure.
